Value Village ／ Food & living
This answer is a draft. It stays unpublished until legal review and source verification are complete.
The fridge is often assumed to be "clean because it is cold", and it is one of the least-cleaned appliances in any home. Japanese kitchens add their own habits: a dedicated vegetable drawer (野菜室, yasai-shitsu), a "chilled" compartment (チルド室) and small door pockets. Here we set out the "clean the fridge" advice from the Ministry of Health, Labour and Welfare (MHLW) and the maintenance guidance from the Association for Electric Home Appliances.
| Part | Frequency | Method | Caution |
|---|---|---|---|
| Shelves, walls, door pockets | Monthly | Take the food out, remove the shelves and wash them with detergent. Wipe the walls with diluted neutral detergent or food-safe alcohol spray, then dry-wipe | Chlorine bleach damages plastic and metal (if you use it, dilute it and wipe it off thoroughly) |
| Door seal (rubber gasket) | Monthly | Clean dirt and mould out of the grooves with a cotton bud or toothbrush | A worn seal means poorer cooling and higher electricity bills |
| Bottom of the vegetable drawer, chilled compartment | Immediately after a spill, and monthly | Wipe up vegetable scraps, soil and meat drip | The dirtiest place in the fridge |
| Ice maker, water tank | Weekly | See the article on ice makers | — |
| Freezer | Every 3–6 months | Defrost (not needed with auto-defrost), sort out torn bags and expired items | — |
| Back and underside (heat-exchange area) | Once or twice a year | Vacuum off the dust | Poor heat release raises electricity use |
| Odour control | Ongoing | Baking soda (in an open container) or activated charcoal. The source of smells is dirt and out-of-date food, so clean first | — |
[Verify] Check the wording of the six points and the Listeria warning against MHLW, and the 70% guide against Agency for Natural Resources and Energy material.
Growth only slows down. Listeria multiplies even at 4°C. Dirt and spills are the source.
The source of the smell is dirt, out-of-date food and meat or fish drip. Clean and sort first; a deodoriser is only a back-up.
Wipe the shelves monthly, and clean spills at once. The Japanese year-end "big clean" (大掃除, ōsōji) alone is not enough.
Cold air cannot circulate, the temperature rises and electricity use goes up. Aim for 70%. The freezer is the opposite: a full freezer is more efficient (the frozen items keep each other cold).
It damages plastic, metal and the door seal, and may leave residue on food. Wipe with food-safe alcohol or diluted neutral detergent, then dry-wipe.
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https://www.mhlw.go.jp/www1/houdou/0903/h0331-1.html
https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/0000055260.html
https://www.enecho.meti.go.jp/category/saving_and_new/saving/general/howto/
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
This is general information. Results vary from person to person and depend on your own conditions and surroundings.
Please decide for yourself, using your own judgement, whether any of this suits your situation. We cannot accept responsibility for any damage, loss or injury arising from following this article.
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